Shamrock Posted October 6, 2018 Share Posted October 6, 2018 I’m off to the Coeliac Expo tmrw. I guess it’s the Food Porn Expo for coeliac. Link to comment Share on other sites More sharing options...
Buffalo Barbarian Posted October 6, 2018 Share Posted October 6, 2018 On 10/4/2018 at 4:01 PM, chknwing334 said: Show some of your finest dishes! Octopus is gross. This is more like it. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 10, 2018 Author Share Posted October 10, 2018 (edited) First time shucking oysters tonight. It was easier than I thought. We can get cheap blue points down here. Edited October 10, 2018 by chknwing334 Link to comment Share on other sites More sharing options...
Fadingpain Posted October 10, 2018 Share Posted October 10, 2018 On 10/5/2018 at 11:16 AM, chknwing334 said: I don't run into many people that are into folders, or knives in general, around here. If I thought there would be more than two of us in the conversation, I would start a new topic about knives! And you are 100% correct about the expensive part. I just purchased a few Les Georges and a Hinderer folder to add to the collection recently and I have a couple nice Bradford fixed blades that I highly recommend. If you haven't visited bladeforums.com, you should check it out. The exchange forum has led to a lot of $ leaving my bank account. Do you watch "Forged in Fire" on the History channel? I think I have seen every episode from every season now, and can't wait for Wednesday to get here so I can see the new one. If I had the time and the facility for handling that kind of noise/mess, I would definitely be forging knives. Link to comment Share on other sites More sharing options...
Chef Jim Posted October 10, 2018 Share Posted October 10, 2018 (edited) Raw scallops with fennel red onion and Meyer lemon on plated my sister gave me for Christmas. I love cool plates Manila clay shooters with jalapeño and cilantro Edited October 10, 2018 by Chef Jim Link to comment Share on other sites More sharing options...
Augie Posted October 10, 2018 Share Posted October 10, 2018 1 hour ago, chknwing334 said: First time shucking oysters tonight. It was easier than I thought. We can get cheap blue points down here. We spent many years in the SC lowcountry, and some of my best memories from those days are the oyster roasts with cold beer. We were poor and hungry, and oh so happy! Sometimes at nice “parks” with wet burlap bags over huge grills, and sometimes in our carports, but always great fun. Be careful if they don’t give you a good opening! I saw many tourists slashing themselves open wrestling for an opening after a half dozen (or more) beers! 20 minutes ago, Chef Jim said: Raw scallops with fennel red onion and Meyer lemon on plated my sister gave me for Christmas. I love cool plates Manila clay shooters with jalapeño and cilantro I’m curious, is that a ceviche type thing done in acid, or just pure raw? I never thought of scallops as an option for that... But then, I don’t know squat. Link to comment Share on other sites More sharing options...
Chef Jim Posted October 10, 2018 Share Posted October 10, 2018 42 minutes ago, Augie said: I’m curious, is that a ceviche type thing done in acid, or just pure raw? I never thought of scallops as an option for that... But then, I don’t know squat. Just sliced raw. Nothing better! Salty creamy melts in your mouth. 1 Link to comment Share on other sites More sharing options...
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